CN101717541B - Moisture-preserving and antibacterial preservative film and preparation method thereof - Google Patents
Moisture-preserving and antibacterial preservative film and preparation method thereof Download PDFInfo
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- CN101717541B CN101717541B CN2009102730525A CN200910273052A CN101717541B CN 101717541 B CN101717541 B CN 101717541B CN 2009102730525 A CN2009102730525 A CN 2009102730525A CN 200910273052 A CN200910273052 A CN 200910273052A CN 101717541 B CN101717541 B CN 101717541B
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- preservative film
- chitosan
- polyethylene
- antibacterial preservative
- moisture
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a moisture-preserving and antibacterial preservative film and a preparation method thereof. The moisture-preserving and antibacterial preservative film comprises the following components by weight percent: 70-90 percent of polyethylene or polyvinylidene chloride, 10-30 percent of chitosan, copper compound which accounts for 0.5-5 percent of the total mass of the polyethylene or the polyvinylidene chloride and the chitosan, and surface modifier which accounts for 0.1-0.5 percent of the total mass of the polyethylene or the polyvinylidene chloride and the chitosan. The preparation method comprises the following steps of: mixing the copper compound and the surface modifier according to the proportion, drying, carrying out surface treatment, adding the polyethylene or the polyvinylidene chloride and the chitosan, according to the proportion, mixing, and preparing the moisture-preserving and antibacterial preservative film by adopting a one-step film-blowing method. The preservative film prepared by the invention has good moisture-preserving property and antibacterial function, and is beneficial to prolong the preservative storage life of fruits, vegetables and the like.
Description
Technical field
The present invention relates to a kind of moisture retention, antibacterial preservative film and preparation method thereof.Be applicable to the fresh-keeping of fruit, vegetables and food etc.
Background technology
Fruit, vegetables provide body vitamin, mineral substance and organic acid, ensure people's healthy important foodstuffs.But fruit, vegetables production seasonality and provincialism are very strong, and easily dehydration is wilted, rotted in storing, sales process.Therefore, for the preservation and freshness work of fruit, vegetables, guarantee that the busy season is not mashed, constantly has considerable meaning dull season.
At present, postharvest technology of fruits and vegetables research mainly concentrates on two aspects: the one, and adopt various means to suppress the metabolic activity of fruits and vegetables, the various physiological and biochemical procedures of its inside are slowed down, keep the local flavor and the quality of fruits and vegetables to greatest extent; The 2nd, the various microbial infection fruits and vegetables top layer in the blocking-up surrounding environment that ins all sorts of ways prevents that fruits and vegetables from rotting.
Copper and compound thereof all have stronger inhibition and killing action to most of gram-positive microorganisms and Gram-negative bacteria.The antibiotic mechanism of metallic copper and compound thereof is as follows: metallic copper and compound surface thereof be copper ion releasing slowly, when the trace copper ion reaches the microorganism cells film, because of the latter has negative charge, rely on the Coulomb's force, make the two firm absorption, make protein coagulating, destroy the activity of cell synthetic enzyme, cause cell forfeiture division growth ability and death.Because being the matrix to bacterium, metal ion directly acts on, so have the characteristics of high efficiency, persistence and broad-spectrum antimicrobial.
On the other hand, chitosan itself has permeability, moisture retention, can increase penetration resistance to all gases molecule, has formed a kind of little controlled atmosphere environment.Stop in the extraneous air admission rete on the one hand, make the in-house CO of fruits and vegetables on the other hand
2Content increases, O
2Content reduces, and has suppressed the respiratory metabolism intensity and the moisture loss of fruits and vegetables, slows down fruits and vegetables tissue and structure aging, thereby prolongs the fresh-keeping life-span of fruits and vegetables effectively.But its anti-microbial property needs certain condition restriction, thus with can realize preserving moisture the coordination with antibiotic two kinds of functions of copper and compound thereof.
Summary of the invention
Purpose of the present invention provides a kind of moisture retention, antibacterial preservative film and preparation method thereof, and the preservative film that makes is applicable to the fresh-keeping of fruit, vegetables and food.
Purpose of the present invention is achieved through the following technical solutions:
Moisture retention, antibacterial preservative film, it is characterized in that: composed of the following components and by weight percentage, polyethylene or polyvinylidene dichloride 70～90%, chitosan 10～30%, wherein copper compound accounts for 0.5～5% of polyethylene or polyvinylidene dichloride and chitosan total amount, surface-modifying agent accounts for 0.1～0.5% of polyethylene or polyvinylidene dichloride and chitosan total amount, earlier getting copper compound by said ratio mixes with surface-modifying agent, drying is carried out surface treatment, add polyethylene or polyvinylidene dichloride by said ratio again, chitosan mixes and adopts disposable blown film method to make to have moisture retention, antibacterial preservative film.
Moisture retention, germ resistance composition are chitosan and copper compound.
Described copper compound is oxide compound, copper salt kind compound or the copper zinc mixture of copper.
Surface-modifying agent adopts silane coupling agent commonly used.
The preparation method of moisture retention, antibacterial preservative film, it is characterized in that: get earlier that copper compound mixes with surface-modifying agent, drying is carried out surface treatment by said ratio, add polyethylene or polyvinylidene dichloride, chitosan by said ratio again, mix adopt disposable blown film method to make to have moisture retention, antibacterial preservative film.
The preservative film of preparation of the present invention has moisture retention, germ resistance, is applicable to the fresh-keeping of fruit, vegetables and food, helps prolonging the fresh-keeping shelf lives of fruit and vegetable etc.
Embodiment
Example 1:
1, specifically carry out the weighing preparation according to following prescription:
80 kilograms of polyethylene
20 kilograms of chitosans
0.5 kilogram in copper sulfate
0.1 kilogram of silane coupling agent
2, at first with copper sulfate with silane coupling agent mix, 120 ℃ of dryings carry out surface treatment, mix with polyethylene, chitosan then adopt disposable blown film method to be prepared to obtain having moisture retention, antibacterial preservative film.
Example 2:
1, specifically carry out the weighing preparation according to following prescription:
85 kilograms of polyvinylidene dichloride
15 kilograms of chitosans
0.5 kilogram of cupric oxide
0.1 kilogram of silane coupling agent
2, at first with cupric oxide with silane coupling agent mix, 120 ℃ of dryings carry out surface modification treatment, mix with polyvinylidene dichloride, chitosan then adopt disposable blown film method to be prepared to obtain having moisture retention, antibacterial preservative film.
Example 3:
1, specifically carry out the weighing preparation according to following prescription:
90 kilograms of polyvinylidenes
10 kilograms of chitosans
Cupric oxide and zinc oxide is 2 kilograms in 1: 1 mixture by weight
0.15 kilogram of silane coupling agent
2, at first with cupric oxide and zinc oxide with silane coupling agent mix, 120 ℃ of dryings carry out surface modification treatment, mix with polyethylene, chitosan then adopt disposable blown film method to be prepared to obtain having moisture retention, antibacterial preservative film.
Moisture retention, the germ resistance experimental data of the preservative film of example 1-3 preparation
| Experiment numbers | Reserve temperature (℃) | Relative humidity (%) | Germ resistance |
| 1 | -1～1 | 90～95 | √ |
| 2 | -1～1 | 90～95 | √ |
| 3 | -1～1 | 90～95 | √ |
| Comparative sample | -1～1 | 85～90 | × |
Comparative sample is commercially available preservative film, and the storage kind is a grape, storage time 100 days, and the used bacterial classification of antibacterial experiment is a streptococcus aureus.
Claims (3)
1. moisture retention, antibacterial preservative film, it is characterized in that: composed of the following components and by weight percentage, polyethylene or polyvinylidene dichloride 70～90%, chitosan 10～30%, wherein copper compound accounts for 0.5～5% of polyethylene or polyvinylidene dichloride and chitosan total amount, surface-modifying agent accounts for 0.1～0.5% of polyethylene or polyvinylidene dichloride and chitosan total amount, earlier getting copper compound by said ratio mixes with surface-modifying agent, drying is carried out surface treatment, add polyethylene or polyvinylidene dichloride by said ratio again, chitosan, mix and adopt disposable blown film method to make to have moisture retention, antibacterial preservative film, described surface-modifying agent silane coupling agent.
2. moisture retention according to claim 1, antibacterial preservative film is characterized in that: described copper compound is the oxide compound or the copper salt kind compound of copper.
3. according to the preparation method of the described moisture retention of claim 1, antibacterial preservative film, it is characterized in that: get earlier that copper compound mixes with surface-modifying agent, drying is carried out surface treatment by said ratio, add polyethylene or polyvinylidene dichloride, chitosan by said ratio again, mix adopt disposable blown film method to make to have moisture retention, antibacterial preservative film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102730525A CN101717541B (en) | 2009-12-03 | 2009-12-03 | Moisture-preserving and antibacterial preservative film and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102730525A CN101717541B (en) | 2009-12-03 | 2009-12-03 | Moisture-preserving and antibacterial preservative film and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101717541A CN101717541A (en) | 2010-06-02 |
| CN101717541B true CN101717541B (en) | 2011-08-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102730525A Expired - Fee Related CN101717541B (en) | 2009-12-03 | 2009-12-03 | Moisture-preserving and antibacterial preservative film and preparation method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102941720A (en) * | 2012-11-06 | 2013-02-27 | 海南赛诺实业有限公司 | Novel antibacterial film |
| CN105454389B (en) * | 2015-12-11 | 2019-01-29 | 四川农业大学 | The method for improving modified casing sausage shelf life |
| CN105419111A (en) * | 2016-01-15 | 2016-03-23 | 上海联玉包装材料有限公司 | Anti-bacterial, moisture-preserving and fresh-keeping packaging film for apples and pears |
| CN106905645A (en) * | 2017-03-10 | 2017-06-30 | 广西点图包装有限公司 | Food fresh keeping membrane |
| CN116003895A (en) * | 2022-12-30 | 2023-04-25 | 科凌塑胶(浙江)股份有限公司 | Antibacterial preservative film and preparation method thereof |
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2009
- 2009-12-03 CN CN2009102730525A patent/CN101717541B/en not_active Expired - Fee Related
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| CN101717541A (en) | 2010-06-02 |
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